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Vegan and gluten free lemon poppy seed shortbread cookies! A light and delicious cookie for springtime!

Vegan and Gluten Free Lemon Poppy Seed Cookies.

Kelly Roenicke
These vegan and gluten free cookies are light, lemony, and delectable!
5 from 4 votes
Prep Time 10 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 24 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 32 cookies
Calories 100 kcal

Ingredients
 
 

For the cookies:

  • 2 cups gluten free flour
  • cup vegan buttery spread
  • 1 cup organic cane sugar
  • 2 Tablespoons unsweetened applesauce
  • 2 ½ Tablespoons fresh lemon juice
  • 2 teaspoons lemon zest be careful when you zest the lemon to get only the yellow, not any white!
  • 1 Tablespoons poppy seeds

For the glaze:

Instructions
 

Make the cookies:

  • In a large bowl, beat the buttery spread, sugar, applesauce, and lemon juice on medium speed until light and fluffy.
  • Add the gluten free flour blend and lemon zest, mix to combine. Add the poppy seeds and mix. (If the dough seems too wet, add a bit more flour. Texture can vary with different gluten free flour blends).
  • Divide the dough into two parts, and shape into discs. Wrap the discs with plastic wrap and refrigerate for 2 hours, or freeze for about 30 minutes.
  • Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Lightly flour a rolling pin and rolling surface with gluten free flour. Place the dough on the surface and roll to about a ¼ inch thickness. (If the dough is too cold and stiff, you may have to let it warm up just a little bit before rolling.
  • Using a round cookie cutter, (or a different shape - flowers would be pretty!) cut out cookies, and quickly transfer them to the cookie sheets.
  • Bake at 350 for 12-14 minutes.
  • Cool for a few minutes on the cookie sheets, then transfer to a wire rack to cool completely.

Make the glaze:

  • Sift the confectioner's sugar into a mixing bowl.
  • Add the lemon juice, or water, depending on if you want a lemony glaze, or just a sugary glaze, and whisk. If the glaze is too thick, add more liquid.
  • Drizzle glaze over cooled cookies.

Notes

You can use regular all-purpose flour or white spelt flour if you don't need these to be gluten free.
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.

Nutrition

Calories: 100kcalCarbohydrates: 17gFat: 3gSodium: 30mgPotassium: 4mgSugar: 12gVitamin A: 180IUVitamin C: 0.8mgCalcium: 9mgIron: 0.3mg
Keyword easy, frosted
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